Saffron

Guide Note

Saffron is an orange spice made from the stigmas, or female reproductive organs, of the flowering plant, Crocus sativus. The plant is a cultivar of a crocus native to Greece. Saffron comes in dried filaments, and is considered to be the world's most expensive spice.

Saffron is expensive by weight, but potent, making it fairly inexpensive to use both as a spice and as a dyeing agent. Common uses include seasoning and coloring rice dishes, and coloring the characteristic orange robes of Buddhist monks. The most expensive commonly-used spice in the world is probably truffles, although the definition of a 'spice' can be the matter of some discussion.

As a spice, saffron is meant to be used (like bay leaves and certain other spices) to add character to a dish, but not necessarily to be directly tasted. Alone, it tastes herbaceous and slightly bitter, with a puzzling hint of chlorinated swimming pool (apparently via the chemical, safranal).

Saffron has been a sought-after spice since at least the Bronze Age. Its use spread via trade routes throughout Europe and Asia, and took hold most strongly in Mediterranean climates where the flower of its origin could be grown.

Fast Facts

1. Used to flavor Paella
2. Iran is the largest producer
3. Several grades exist whose quality is rigorously enforced
4. Kashmir produces the highest quality saffron
5. The U.S. has a thriving saffron industry